Caribbean Pepper Pot With Chicken & Shrimp |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a one dish meal, with lots of good vegetables in it. The Scotch Bonnet is a hot pepper, so if you can't find one use a habanero or jalepeno. Ingredients:
1 tablespoon vegetable oil |
4 chicken thighs, bone in, skinless |
1 1/2 teaspoons kosher salt, plus more to season chicken |
black pepper, freshly ground |
1 medium onion, halved and sliced |
3 garlic cloves, smashed |
1 teaspoon allspice |
1/2 cup tomato, chopped |
4 cups chicken stock |
1/2 lb kale, stemmed, leaves chopped |
1 lb sweet potato, peeled, halved lengthwise and sliced into 3/4 inch half-moons |
4 ounces okra, trimmed, halved lengthwise |
2 bay leaves |
1 scotch bonnet pepper, pierced (if you like it spicy, dice it up) |
1/2 teaspoon dried thyme |
1/3 cup light coconut milk |
8 ounces medium shrimp, peeled and deveined |
Directions:
1. Heat the oil in a Dutch oven over medium heat. Pat the chicken dry, and season with some salt and pepper. Add the chicken, smooth side down, to the pan and cook until brown, about 4 minutes. Transfer the chicken to a plate.
2. Add the onion and garlic to the pot, and cook until the vegetables are softened, about 5 minutes. Stir in the allspice and tomatoes and cook until the juices are almost evaporated.
3. Add the chicken stock, chicken thighs, kale, sweet potatoes, okra, bay leaves, 1 1/2 tsp salt, Scotch Bonnet, and thyme. Bring to a boil, then adjust the heat to maintain a gentle simmer. Cook, uncovered until the chicken is cooked through and the sweet potatoes are tender, about 25 minutes.
4. Stir in the coconut milk and the shrimp and simmer until the shrimp turn pale pink and are firm but not tough and rubbery. (About 2 minutes. They should look like a C, not an O).
5. Ladle the stew into bowls and serve.
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